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Crescent City Grill's Mardi Gras Pasta Recipe

 


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recipe is ready in 1-2 hrs Ready in: 1-2 hrs
recipe difficulty 4/5 Difficulty:   4 (1=easiest :: hardest=5)

Serves/Makes:   6

  

Ingredients:
2 pounds shrimp, peeled & deveined
2 tablespoons Creole Seasoning
4 ounces clarified butter*
1/2 cup green bell pepper, small dice
1/2 cup red bell pepper, small dice
1 1/2 cup tomato, chopped
2 tablespoons garlic, minced
1 pound crawfish tails (you can buy these frozen)
1 cup heavy whipping cream
1 pound fettucine
***Parmesan Cream Sauce***
1 quart heavy cream
1/2 pound Parmesan cheese, grated
1/3 pound Romano cheese, grated
2 teaspoons white pepper
1/8 teaspoon nutmeg
3 tablespoons butter, MIXED WITH
4 tablespoons flour (for light blond roux)

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Directions:

Cook the fettucine in boiling water until al dente. Sprinkle shrimp with 2 tsp. Creole seasoning. In a heavy saute pan over medium-high heat, add the clarified butter, bell peppers & onion. Cook for 1 minute. Add the seasoned shrimp.

When the vegetables begin to get soft & the shrimp turn pink, add the tomatoes & crawfish. When crawfish are heated through, add the Parmesan cream sauce & remaining 2 tsp. of creole seasoning, stirring well. Add the heavy whipping cream & stir well to blend with the sauce. Cook for 3-4 minutes until sauce has reduced and become thick. Divide pasta among 6 plates and top with seafood mixture making sure that each portion gets 4 shrimp and an equal amount of crawfish.

For Clarified Butter: Place 3-4 lbs. butter in a heavy 2-quart saucepan over medium heat. Adjust the heat as butter melts so that it is bubbling. As the butter cooks, skim the white matter that comes to the top with a spoon and discard.

Continue to cook butter; as it gets closer to being done the bubbles will get smaller and the butter will become clear. When the butter has very tiny bubbles and you can see through it, remove from the heat. Allow to cool for about 1 hour and then slowly pour it through a fine mesh strainer or cheesecloth. Discard any water or solids left at the bottom.

For Parmesan Cream Sauce: Bring heavy cream to a boil. Add cheese and stir well. Add pepper and nutmeg. Separately, make a light blond roux. Add roux to the milk/cheese mixture and continue cooling until thickened.

This recipe from CDKitchen for Crescent City Grill's Mardi Gras Pasta serves/makes 6

Recipe ID: 39687

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This is a copy cat recipe submitted to CDKitchen. CDKitchen holds no copyright on these individual recipes. We are not responsible for their accuracy, availability, or any copyright or trademark infringement the source of this recipe may cause. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nation-wide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. Any trademarked names are used only to identify the recipe and give the restaurant or product named in the recipe a little free publicity. Please contact the source (if noted) within the recipe for any questions or concerns regarding the recipe.

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